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Zhao Y, Liu X, Zhang S, Wang Z, Tian S, Wu Q. Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue. Metabolites 2024; 14:298. [PMID: 38921433 PMCID: PMC11205538 DOI: 10.3390/metabo14060298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/19/2024] [Accepted: 05/02/2024] [Indexed: 06/27/2024] Open
Abstract
This study aimed to explore the potential antioxidant activity and mechanism of oligopeptides from sauce-aroma Baijiu. The oligopeptides of Val-Leu-Pro-Phe (VLPF), Pro-Leu-Phe (PLF), Val-Gly-Phe-Cys (VGFC), Leu-Tyr-Pro (LYP), Leu-Pro-Phe (LPF), and Phe-Thr-Phe (FTF) were identified by liquid chromatography-mass spectrometry (LC-MS) from the mixed-distillate of Baijiu fermented grains and soy sauce residue (MDFS). The antioxidant mechanism of these oligopeptides on scavenging DPPH•, ABTS•+, and hydroxide radicals was investigated, respectively. Among them, VGFC had the strongest potential antioxidant activity, which was responsible for its hydrogen bonds with these radicals with high affinity. The binding energies between VGFC and these radicals were -1.26 kcal/mol, -1.33 kcal/mol, and -1.93 kcal/mol, respectively. Additionally, free radicals prefer to bind the oligopeptide composed of hydrophobic amino acid residues such as Leu, Val, Phe, and Pro, thus being scavenged for exerting antioxidant activity. It provided a new idea for the development and utilization of bioactive oligopeptides in sauce-aroma Baijiu.
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Affiliation(s)
- Yunhao Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
| | - Xiangyue Liu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
| | - Sijie Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
| | - Zhengwei Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
| | - Shanlin Tian
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
| | - Qiang Wu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; (Y.Z.); (X.L.); (S.Z.); (Z.W.); (S.T.)
- Hunan Key Laboratory of New Technology and Application of Ecological Brewing, Shaoyang 422000, China
- Shaoyang Engineering Technology Research Center of Functional Fertilizer, Shaoyang 422002, China
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Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment. Food Chem 2023; 404:134549. [DOI: 10.1016/j.foodchem.2022.134549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/17/2022] [Accepted: 10/06/2022] [Indexed: 11/22/2022]
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3
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Li D, Chen R, Liu J, Liu C, Deng L, Chen J. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Muñoz-Pina S, Duch-Calabuig A, Ros-Lis JV, Verdejo B, García-España E, Argüelles Á, Andrés A. A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112778] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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6
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Responsive small-molecule luminescence probes for sulfite/bisulfite detection in food samples. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116199] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Muñoz-Pina S, Ros-Lis JV, Delgado-Pinar EA, Martı Nez-Camarena A, Verdejo B, Garcı A-España E, Argüelles Á, Andrés A. Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7964-7973. [PMID: 32609498 DOI: 10.1021/acs.jafc.0c02407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 μM). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.
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Affiliation(s)
- Sara Muñoz-Pina
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José V Ros-Lis
- REDOLı́, Departamento de Quı́mica Inorgánica, Universitat de València, 46100 Burjassot, Valencia, Spain
| | - Estefanı A Delgado-Pinar
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Alvaro Martı Nez-Camarena
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Begoña Verdejo
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Enrique Garcı A-España
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Ángel Argüelles
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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8
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Shen Z, Wang Y, Guo Z, Tan T, Zhang Y. Novel tyrosinase inhibitory peptide with free radical scavenging ability. J Enzyme Inhib Med Chem 2020; 34:1633-1640. [PMID: 31496313 PMCID: PMC6746264 DOI: 10.1080/14756366.2019.1661401] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Tyrosinase is a key enzyme involved in melanin synthesis. Therefore, various tyrosinase inhibitors have been screened by researchers in recent years. In the present study, we discovered a novel tyrosinase inhibitor, a peptide ECGYF (named EF-5), with free radical scavenging ability. The effect of tyrosinase inhibition by EF-5 was stronger than that of arbutin and glutathione, when analyzed both in vitro (IC50: 0.46 mM) and in vivo. The UV-Vis absorption and circular dichroism spectroscopies indicated that EF-5 interacted with tyrosinase in a different way as that of glutathione. The results of molecular docking showed that the binding between EF-5 and tyrosinase was determined majorly by hydrogen bonds and hydrophobic interactions. EF-5 had also retained its ability to scavenge both hydroxyl and superoxide radicals in vitro and was found to be nontoxic to cells, as revealed by the MTT assay. These features suggested that the EF-5 peptide may serve as a safe and effective alternative as a tyrosinase inhibitor.
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Affiliation(s)
- Zhiwei Shen
- Key Laboratory of Interfacial Physics and Technology, Shanghai Institute of Applied Physics, Chinese Academy of Sciences , Shanghai , China.,University of Chinese Academy of Sciences , Beijing , China
| | - Yujiao Wang
- Key Laboratory of Interfacial Physics and Technology, Shanghai Institute of Applied Physics, Chinese Academy of Sciences , Shanghai , China.,University of Chinese Academy of Sciences , Beijing , China
| | - Zhen Guo
- Key Laboratory of Interfacial Physics and Technology, Shanghai Institute of Applied Physics, Chinese Academy of Sciences , Shanghai , China.,University of Chinese Academy of Sciences , Beijing , China
| | - Tingyuan Tan
- Key Laboratory of Interfacial Physics and Technology, Shanghai Institute of Applied Physics, Chinese Academy of Sciences , Shanghai , China.,University of Chinese Academy of Sciences , Beijing , China
| | - Yi Zhang
- Key Laboratory of Interfacial Physics and Technology, Shanghai Institute of Applied Physics, Chinese Academy of Sciences , Shanghai , China.,Zhangjiang Lab, Shanghai Advanced Research Institute, Chinese Academy of Sciences , Shanghai , China
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9
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Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.066] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Brütsch L, Rugiero S, Serrano SS, Städeli C, Windhab EJ, Fischer P, Kuster S. Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12353-12360. [PMID: 30403137 DOI: 10.1021/acs.jafc.8b04477] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward a targeted inhibitory treatment without influencing the pastry dough properties such as workability or taste. Dough discoloration is attributed to several subsequent enzyme-substrate reactions, which can selectively be inhibited by food additives. In most cases, an effective and lasting inhibition is only guaranteed by compounds acting upon multiple inhibition pathways. Despite their effectiveness, the unlimited use of commercial inhibitors is nondesirable due to necessary labeling, thus sustainable and natural inhibitors usually occurring as conventional food ingredients are of interest. It is shown that white wine combined with lemon juice revealed itself as an ideal combination for prevention of enzymatic browning in pastry dough.
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Affiliation(s)
- Linda Brütsch
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Seline Rugiero
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | | | | | - Erich J Windhab
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Peter Fischer
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
| | - Simon Kuster
- Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland
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11
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Novel approach to identify phenoloxidases inhibitors: Optimization of spectrophotometric MBTH assay for high throughput use enzymatic assays and analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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12
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13
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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2548791] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.
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14
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Radziejewska-Kubzdela E. The effect of pretreatment and modified atmosphere packaging on bioactive compound content in coleslaw mix. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Xu XB, Yu P, Yu SJ. Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system. Food Chem 2016; 223:121-127. [PMID: 28069117 DOI: 10.1016/j.foodchem.2016.12.033] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 11/05/2016] [Accepted: 12/11/2016] [Indexed: 11/26/2022]
Abstract
In this study, hydrogen-deuterium (H/D) exchange experiment was carried out to reveal the promotion effect of sulfite on the formation of deoxyosones and 4-methylimidazole (4-MeI) in the Maillard reaction. Glucose-ammonium (40mmol/L, pH 7.4 in PBS) model systems with different levels of sulfite were incubated at 110°C for 2h. Alpha-dicarbonyls were detected after derivatization by a high-performance liquid chromatography with a diode array detector (HPLC-DAD). 4-MeI in the Maillard reaction was tested using a high-performance anion exchange chromatography with an electrochemical detector (HPAEC-ED). The H/D exchange ratios of hexose (fructose, glucose and mannose) were tested by HPAEC-MS. Results showed that the aldo-enol transition of enediol was promoted by sulfite, which promoted the formation of deoxyosones and 4-MeI. In addition, the oxidation reaction of enediols was inhibited by the antioxidant sulfite, which caused the inhibition of osones formation in the Maillard reaction.
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Affiliation(s)
- Xian-Bing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pei Yu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Shu-Juan Yu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
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16
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Role of protease and oxidase activities involved in some technological aspects of the globe artichoke processing and storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Radziejewska-Kubzdela E, Czaczyk K. The Effect of Organic Acid Pretreatment and Modified Atmosphere on Shelf Life of Dry Coleslaw Mix. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Katarzyna Czaczyk
- Department of Biotechnology and Food Microbiology; Poznań University of Life Sciences; Poznań Poland
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18
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Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan. Journal of Food Science and Technology 2016; 53:2844-50. [PMID: 27478241 DOI: 10.1007/s13197-016-2262-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
Abstract
The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined. During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and ΔE* increased. A. vera coating maintained the L* and WI and delayed the increase in BI and ΔE*, especially at 75 % A. vera dip. The fresh-cut fruits dipped in 75 % A. vera had the lowest browning score, the highest acceptance score and delayed the increase in TP content and PPO activity. However POD activity was induced by A. vera coating. Antioxidant activity had no effect on browning incidence of the fresh-cut fruits. Consequently, A. vera gel coating could maintain quality and retarded browning of fresh-cut wax apple fruits during storage.
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Rongsirikul N, Hongsprabhas P. Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:800-7. [PMID: 26788001 PMCID: PMC4711407 DOI: 10.1007/s13197-015-1955-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2015] [Accepted: 07/10/2015] [Indexed: 10/23/2022]
Abstract
Commercial whey protein concentrate (WPC) was modified by heating the acidified protein suspensions (pH 2.0) at 80 °C for 30 min and treating with pepsin at 37 °C for 60 min. Prior to spray-drying, such modification did not change the molecular weights (MWs) of whey proteins determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). After spray-drying the modified whey protein concentrate with trehalose excipient (MWPC-TH), it was found that the α-lactalbumin (α-La) was the major protein that was further hydrolyzed the most. The reconstituted MWPC-TH contained β-lactoglobulin (β-Lg) as the major protein and small molecular weight (MW) peptides of less than 6.5 kDa. The reconstituted MWPC-TH had higher NH2 group, Trolox equivalent antioxidant capacity (TEAC), lower exposed aromatic ring and thiol (SH) contents than did the commercial WPC. Kinetic studies revealed that the addition of MWPC-TH in fructose-glycine solution was able to reduce brown pigment formation in the mixtures heated at 80 to 95 °C by increasing the activation energy (Ea) of brown pigment formation due to the retardation of fluoresced advanced glycation end product (AGEs) formation. The addition of MWPC to reducing sugar-glycine/commercial WPC was also able to lower brown pigment formation in the sterilized (121 °C, 15 min) mixed suspensions containing 0.1 M reducing sugar and 0.5-1.0 % glycine and/or commercial (P < 0.05). It was demonstrated that the modification investigated in this study selectively hydrolyzed α-La and retained β-Lg for the production of antibrowning whey protein concentrate.
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Affiliation(s)
- Narumol Rongsirikul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Phahonyothin Road, Chatuchak, Bangkok, 10900 Thailand
| | - Parichat Hongsprabhas
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Phahonyothin Road, Chatuchak, Bangkok, 10900 Thailand
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20
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Musetti A, Tagliazucchi D, Montevecchi G, Verzelloni E, Antonelli A, Fava P. Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12276] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Alessandro Musetti
- Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA; Università degli Studi di Modena e Reggio Emilia; Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
| | - Davide Tagliazucchi
- Dipartimento di Scienze della Vita; Università degli Studi di Modena e Reggio Emilia; Reggio Emilia Italy
| | - Giuseppe Montevecchi
- Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA; Università degli Studi di Modena e Reggio Emilia; Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
| | - Elena Verzelloni
- Dipartimento di Scienze della Vita; Università degli Studi di Modena e Reggio Emilia; Reggio Emilia Italy
| | - Andrea Antonelli
- Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA; Università degli Studi di Modena e Reggio Emilia; Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
- Dipartimento di Scienze della Vita; Università degli Studi di Modena e Reggio Emilia; Reggio Emilia Italy
| | - Patrizia Fava
- Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA; Università degli Studi di Modena e Reggio Emilia; Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
- Dipartimento di Scienze della Vita; Università degli Studi di Modena e Reggio Emilia; Reggio Emilia Italy
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Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Choi JH, Kim KT, Kim SM. Biofunctional properties of enzymatic squid meat hydrolysate. Prev Nutr Food Sci 2015; 20:67-72. [PMID: 25866752 PMCID: PMC4391543 DOI: 10.3746/pnf.2015.20.1.67] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Accepted: 01/11/2015] [Indexed: 11/29/2022] Open
Abstract
Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with IC50 values of 311, 3,410, and 111.5 μg/mL, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an IC50 value of 145.1 μg/mL, while tyrosinase inhibitory activity with an IC50 value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.
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Affiliation(s)
- Joon Hyuk Choi
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea
| | - Kyung-Tae Kim
- Institute of Drug Research & Development, Chungnam National University, Daejeon 305-764, Korea
| | - Sang Moo Kim
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea
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Li Y, Wills RBH, Golding JB, Huque R. Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:945-952. [PMID: 24898689 DOI: 10.1002/jsfa.6766] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Revised: 04/24/2014] [Accepted: 05/29/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The postharvest life of fresh-cut apple slices is limited by browning on cut surfaces. Dipping in halide salt solutions was examined for their inhibition of surface browning on 'Granny Smith' apple slices and the effects on biochemical factors associated with browning. RESULTS Delay in browning by salts was greatest with chloride = phosphate > sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. CONCLUSION Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives. The mode of action of NaCl and NaF is through decreasing PPO activity resulting in reduced oxidation of polyphenols.
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Affiliation(s)
- Yongxin Li
- School of Environmental & Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia
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Chaethong K, Pongsawatmanit R. Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12460] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kwanhathai Chaethong
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Chatuchak Bangkok 10900 Thailand
| | - Rungnaphar Pongsawatmanit
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Chatuchak Bangkok 10900 Thailand
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Feng XF, Liu F, Lin CH, Lin XJ, Liu NN, Wang X. Purification and Characterization of Polyphenol Oxidase from the Bud of L
onicera confusa. J Food Biochem 2014. [DOI: 10.1111/jfbc.12085] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiao-Feng Feng
- Shandong Analysis and Test Center; Shandong Academy of Sciences; Jinan 250014 China
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Feng Liu
- Shandong Analysis and Test Center; Shandong Academy of Sciences; Jinan 250014 China
| | - Chang-Hu Lin
- Guizhou Research Center of Physical Test and Chemical Analysis; Guizhou Academy of Sciences; Guiyang 550002 China
| | - Xiao-Jing Lin
- Shandong Analysis and Test Center; Shandong Academy of Sciences; Jinan 250014 China
| | - Na-Na Liu
- Shandong Analysis and Test Center; Shandong Academy of Sciences; Jinan 250014 China
| | - Xiao Wang
- Shandong Analysis and Test Center; Shandong Academy of Sciences; Jinan 250014 China
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
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26
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Investigation of antibrowning activity of pine needle (Cedrus deodara) extract with fresh-cut apple slice model and identification of the primary active components. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2263-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Kuijpers TFM, van Herk T, Vincken JP, Janssen RH, Narh DL, van Berkel WJH, Gruppen H. Potato and mushroom polyphenol oxidase activities are differently modulated by natural plant extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:214-21. [PMID: 24344979 DOI: 10.1021/jf4043375] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Enzymatic browning is a major quality issue in fruit and vegetable processing and can be counteracted by different natural inhibitors. Often, model systems containing a single polyphenol oxidase (PPO) are used to screen for new inhibitors. To investigate the impact of the source of PPO on the outcome of such screening, this study compared the effect of 60 plant extracts on the activity of PPO from mushroom ( Agaricus bisporus , AbPPO) and PPO from potato ( Solanum tuberosum , StPPO). Some plant extracts had different effects on the two PPOs: an extract that inhibited one PPO could be an activator for the other. As an example of this, the mate ( Ilex paraguariensis ) extract was investigated in more detail. In the presence of mate extract, oxygen consumption by AbPPO was found to be reduced >5-fold compared to a control reaction, whereas that of StPPO was increased >9-fold. RP-UHPLC-MS analysis showed that the mate extract contained a mixture of phenolic compounds and saponins. Upon incubation of mate extract with StPPO, phenolic compounds disappeared completely and saponins remained. Flash chromatography was used to separate saponins and phenolic compounds. It was found that the phenolic fraction was mainly responsible for inhibition of AbPPO and activation of StPPO. Activation of StPPO was probably caused by activation of latent StPPO by chlorogenic acid quinones.
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Affiliation(s)
- Tomas F M Kuijpers
- Laboratory of Food Chemistry, Wageningen University , P.O. Box 17, 6700 AA Wageningen, The Netherlands
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28
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Zhu KX, Dai X, Guo X, Peng W, Zhou HM. Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.08.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Kubglomsong S, Theerakulkait C. Effect of rice bran protein extract on enzymatic browning inhibition in potato puree. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12336] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Supatcha Kubglomsong
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Chatuchak Bangkok 10900 Thailand
| | - Chockchai Theerakulkait
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Chatuchak Bangkok 10900 Thailand
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30
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Wulfkuehler S, Gras C, Carle R. Sesquiterpene lactone content and overall quality of fresh-cut witloof chicory (Cichorium intybus L. var. foliosum Hegi) as affected by different washing procedures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7705-14. [PMID: 23905988 DOI: 10.1021/jf402189v] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Fresh-cut chicory was produced by four different processing lines testing cold and warm water (4/45 °C, 120 s) and cold water containing cysteine (0.5 mM) against an unwashed control. Levels of sesquiterpene lactones (SLs), sensory, and color attributes as well as O2 and CO2 levels in the modified atmosphere of the fresh-cut produce stored in consumer-sized bags (4 °C, 10 days) were monitored. All washing procedures applied significantly reduced the SL contents and bitterness in fresh-cut chicory. Warm water washing was most effective, reducing the total SL levels by 60.9-64.5%. Sensory and color attributes were also retained best by warm water washing, suggesting such treatments to be suitable measures to improve the quality and reduce the bitterness of fresh-cut chicory. SL profiles changed substantially in all samples during storage, revealing lactucopicrin to be the major SL directly after processing, whereas 11(S),13-dihydrolactuin prevailed at the end of storage.
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Affiliation(s)
- Sabine Wulfkuehler
- Hohenheim University Institute of Food Science and Biotechnology , Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany
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31
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Surasani VKR, Patange SB. Melanosis Inhibition and SO2Residual Levels in Farmed Tiger Shrimp (Penaeus monodon) Following Different Sulfite-Based Treatments. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.601537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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Kuijpers TFM, Narváez-Cuenca CE, Vincken JP, Verloop AJW, van Berkel WJH, Gruppen H. Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3507-14. [PMID: 22416853 DOI: 10.1021/jf205290w] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The antibrowning activity of sodium hydrogen sulfite (NaHSO(3)) was compared to that of other sulfur-containing compounds. Inhibition of enzymatic browning was investigated using a model browning system consisting of mushroom tyrosinase and chlorogenic acid (5-CQA). Development of brown color (spectral analysis), oxygen consumption, and reaction product formation (RP-UHPLC-PDA-MS) were monitored in time. It was found that the compounds showing antibrowning activity either prevented browning by forming colorless addition products with o-quinones of 5-CQA (NaHSO(3), cysteine, and glutathione) or inhibiting the enzymatic activity of tyrosinase (NaHSO(3) and dithiothreitol). NaHSO(3) was different from the other sulfur-containing compounds investigated, because it showed a dual inhibitory effect on browning. Initial browning was prevented by trapping the o-quinones formed in colorless addition products (sulfochlorogenic acid), while at the same time, tyrosinase activity was inhibited in a time-dependent way, as shown by pre-incubation experiments of tyrosinase with NaHSO(3). Furthermore, it was demonstrated that sulfochlorogenic and cysteinylchlorogenic acids were not inhibitors of mushroom tyrosinase.
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Affiliation(s)
- Tomas F M Kuijpers
- Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
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33
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Satooka H, Kubo I. Effects of thymol on B16-F10 melanoma cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2746-2752. [PMID: 22352891 DOI: 10.1021/jf204525b] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Aromatic monoterpene, thymol, shows several beneficial activities, such as an antioxidative effect. However, the mechanism of its toxicity remains to be fully defined. In preliminary studies, thymol was characterized as a melanin formation inhibitor in an enzymatic system; however, thymol showed moderate cytotoxicity but not an antimelanogenic effect on B16-F10 melanoma cells. Thymol exhibited cytotoxicity, with an IC(50) value of 400 μM (60.09 μg/mL). This moderate toxic effect was suppressed with the addition of vitamin C and vitamin D, and 20 and 40% of cell viability was increased, respectively. Subsequently, the treatment of L-cysteine on thymol-treated melanoma cells reversed the toxic effect of thymol. Moreover, a significant oxidative stress condition was observed when B16 melanoma cells were cultured with thymol. In conclusion, the antioxidant actions of thymol generate a stable phenoxy radical intermediate, which generates reactive oxygen species and quinone oxide derivatives. Thus, it is proposed that the primary mechanism of thymol toxicity at high doses is due to the formation of antioxidant-related radicals.
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Affiliation(s)
- Hiroki Satooka
- Department of Nutritional Science and Toxicology, University of California, Berkeley, Berkeley, California 94720, United States.
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34
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MANURAKCHINAKORN SUPRANEE, CHAMNAN UMAPORN, MAHAKARNCHANAKUL WARAPA. APPEARANCE AND TEXTURE CHANGES OF MODIFIED ATMOSPHERE-PACKED FRESH-CUT MANGOSTEEN AFTER PRESERVATIVE DIPS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00617.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Resveratrol as a kcat type inhibitor for tyrosinase: potentiated melanogenesis inhibitor. Bioorg Med Chem 2011; 20:1090-9. [PMID: 22189272 DOI: 10.1016/j.bmc.2011.11.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Revised: 11/09/2011] [Accepted: 11/16/2011] [Indexed: 12/18/2022]
Abstract
Resveratrol exhibited the inhibitory activity against mushroom tyrosinase (EC1.14.18.1) through a k(cat) inhibition. Resveratrol itself did not inhibit tyrosinase but rather was oxidized by tyrosinase. In the enzymatic assays, resveratrol did not inhibit the diphenolase activity of tyrosinase when l-3,4-dihydroxyphenylalanin (L-DOPA) was used as a substrate; however, L-tyrosine oxidation by tyrosinase was suppressed in presence of 100 μM resveratrol. Oxidation of resveratrol and inhibition of L-tyrosine oxidation suggested the inhibitory effects of metabolites of resveratrol on tyrosinase. After the 30 min of preincubation of tyrosinase and resveratrol, both monophenolase and diphenolase activities of tyrosinase were significantly suppressed. This preincubational effect was reduced with the addition of L-cysteine, which indicated k(cat) inhibition or suicide inhibition of resveratrol. Furthermore, investigation was extended to the cellular experiments by using B16-F10 murine melanoma cells. Cellular melanin production was significantly suppressed by resveratrol without any cytotoxicity up to 200 μM. trans-Pinosylvin, cis-pinosylvin, dihydropinosylvin were also tested for a comparison. These results suggest that possible usage of resveratrol as a tyrosinase inhibitor and a melanogenesis inhibitor.
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36
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37
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Satooka H, Kubo I. Effects of thymol on mushroom tyrosinase-catalyzed melanin formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8908-8914. [PMID: 21793504 DOI: 10.1021/jf2014149] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The novel inhibitory mechanism of thymol (2-isopropyl-5-methylphenol) on dopachrome formation by mushroom tyrosinase (EC 1.14.18.1) was identified. The UV-vis spectrum and oxygen consumption assays showed dopachrome formation using L-tyrosine as a substrate was suppressed by thymol. This inhibitory activity was reversed by the addition of a well-known radical scavenger, butylated hydroxyanisole (BHA). Further investigations using N-acetyl-L-tyrosine as a substrate with HPLC analysis suggested that thymol inhibits chemical redox reactions between dopaquinone and leukodopachrome instead of enzymatic reaction. This redox inhibitory activity of thymol was examined by using a model redox reaction with L-dihydroxyphenylalanine (L-DOPA) and p-benzoquinone. Thymol successfully inhibited oxidation of L-DOPA to dopaquinone, coupled with reduction of p-benzoquinone. Hence, the suppression of dopachrome formation by thymol is due to the inhibition of conversion of leukodopachrome to dopachrome. The antioxidant property of thymol is a key characteristic for the inhibitory mechanism of melanin synthesis.
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Affiliation(s)
- Hiroki Satooka
- Department of Nutritional Science and Toxicology, University of California, Berkeley, California 94720, United States
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38
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Saisung P, Theerakulkait C. Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476330903515472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Manolopoulou E, Varzakas T. Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.29130] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Characterization of polyphenoloxidase from 2 peach (Prunus persica L.) varieties grown in Argentina. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0088-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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41
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Naozuka J, da Veiga MAMS, Richter EM, Paixão TRLC, Angnes L, Oliveira PV. Use of Metals and Anion Species with Chemometrics Tools for Classification of Unprocessed and Processed Coconut Waters. FOOD ANAL METHOD 2010. [DOI: 10.1007/s12161-010-9124-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Rojas-Graü MA, Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01911.x] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Martínez-Alvarez O, Gómez-Guillén C, Montero P. Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) during chilled storage. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01810.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Güllçin I, Küfrevioğlu OI, Oktay M. Purification and characterization of polyphenol oxidase from nettle (Urtica dioicaL.) and inhibitory effects of some chemicals on enzyme activity. J Enzyme Inhib Med Chem 2008; 20:297-302. [PMID: 16119202 DOI: 10.1080/1475636032000141890] [Citation(s) in RCA: 103] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Abstract
Polyphenol oxidase (PPO) of nettle (Urtica dioica L.) was extracted and purified through (NH4)2SO4 precipitation, dialysis, and CM-Sephadex ion-exchange chromatography and was used for its characterization. The PPO showed activity to catechol, 4-methylcatechol, L-3,4-dihydroxyphenylalanine (L-DOPA), L-tyrosine, p-cresol, pyrogallol, catechin and trans-cinnamic acid. For each of these eight substrates, optimum conditions such as pH and temperature were determined and L-tyrosine was found to be one of the most suitable substrates. Optimum pH and temperature were found at pH 4.5 and 30 degrees C respectively and Km and Vmax values were 7.90 x 10(-4) M, and 11290 EU/mL for with L-tyrosine as substrate. The inhibitory effect of several inhibitors, L-cysteine chloride, sodium azide, sodium cyanide, benzoic acid, salicylic acid, L-ascorbic acid, glutathione, thiourea, sodium diethyl dithiocarbamate, beta-mercaptoethanol and sodium metabisulfite were tested. The most effective was found to be sodium diethyl dithiocarbamate which acted as a competitive inhibitor with a Ki value of 1.79 x 10(-9)M. In addition one isoenzyme of PPO was detected by native polacrylamide slab gel electrophoresis.
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Affiliation(s)
- Ilhami Güllçin
- Atatürk University, Faculty of Science and Arts, Department of Chemistry, 25240, Erzurum, Turkey
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45
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Kim JO, Jung MJ, Choi HJ, Lee JT, Lim AK, Hong JH, Kim DI. Antioxidative and Biological Activity of Hot Water and Ethanol Extracts from Phellinus linteus. ACTA ACUST UNITED AC 2008. [DOI: 10.3746/jkfn.2008.37.6.684] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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46
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Martínez-Alvarez O, Montero P, Gómez-Guillén C. Evidence of an active laccase-like enzyme in deepwater pink shrimp (Parapenaeus longirostris). Food Chem 2008; 108:624-32. [DOI: 10.1016/j.foodchem.2007.11.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2007] [Revised: 10/03/2007] [Accepted: 11/14/2007] [Indexed: 11/29/2022]
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47
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López-Caballero ME, Martínez-Alvarez O, Gómez-Guillén MDC, Montero P. Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01328.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Suh HJ, Cho YH, Chung MS, Hee Kim B. Preliminary data on sulphite intake from the Korean diet. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Schurink M, van Berkel WJH, Wichers HJ, Boeriu CG. Novel peptides with tyrosinase inhibitory activity. Peptides 2007; 28:485-95. [PMID: 17241698 DOI: 10.1016/j.peptides.2006.11.023] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/27/2006] [Revised: 11/22/2006] [Accepted: 11/28/2006] [Indexed: 11/24/2022]
Abstract
Tyrosinase inhibition by peptides may find its application in food, cosmetics or medicine. In order to identify novel tyrosinase inhibitory peptides, protein-based peptide libraries made by SPOT synthesis were used to screen for peptides that show direct interaction with tyrosinase. One of the peptide libraries studied consists of overlapping, octameric peptides derived from industrial proteins as beta-casein, alpha-lactalbumin, beta-lactoglobulin, ovalbumin, gliadin, glycinin, and beta-conglycinin. On-membrane activity staining resulted in a set of peptides that are not only able to bind to tyrosinase, but are able to inhibit tyrosinase as well. Peptides containing aspartic or glutamic acid residues usually do not bind very well to tyrosinase. Strong tyrosinase-binding peptides always contain one or more arginine residues, often in combination with phenylalanine, while lysine residues can be found equally among nonbinding peptides as well as moderate tyrosinase-binding peptides. The presence of the hydrophobic, aliphatic residues valine, alanine or leucine appears to be important for tyrosinase inhibition. Therefore, good tyrosinase inhibitory peptides preferably contain arginine and/or phenylalanine in combination with valine, alanine and/or leucine.
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Affiliation(s)
- Marloes Schurink
- Laboratory of Biochemistry, Wageningen University, P.O. Box 9101, 6700 HB Wageningen, The Netherlands.
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50
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Martı´nez-Alvarez O, López-Caballero M, Montero P, Gómez-Guillén M. Spraying of 4-hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters (Nephrops norvegicus) during chilled storage. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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